Beef Quesadillas with the Fixin's
What's not to love about quesadillas? These feature local ground beef with our house taco spice mix and lots of gooey cheddar. Not to worry, we didn't forget the fixin's — local romaine lettuce and all the ingredients to make guacamole and pico de gallo.
Servings
Produce
Garlic (Organic)
2 1 Clove
Red Onion (Organic)
1 0.5 Whole
Red Romaine Lettuce
4 2 oz
Roma tomato, baby
6 3 oz
Avocado
2 1 Whole
Cilantro (Organic)
.25 0.13 oz
Lime
1 0.5 Whole
Protein & more
Ground Beef
1 0.5 lb
Shredded Cheddar
2 1 cup
Flour Tortillas
1 0.5 Package
Greek Yogurt
4 2 tablespoon
Tomato paste
2 1 tablespoon
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Mild Ancho Chile
1 0.5 tablespoon
Cumin powder
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Smoked paprika
0.5 0.25 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Dried oregano
0.25 0.13 teaspoon
Prep ahead (optional)
a. Chop lettuce bite-sized. b. Cut avocado in half lengthwise, remove seed, and scoop out flesh. c. ¼” dice tomatoes (reserving juices) and red onion. d. Mince garlic. e. Rough chop or mince cilantro stems and leaves. f. Cut lime in half and juice.
Instructions
1
Cook the beef:
a. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add half of red onion (¼” dice), garlic (mince), and ½ tsp salt; cook until onion is soft and translucent, about 2-3 minutes.
b. Add tomato paste; stir to combine. Cook until it becomes a mahogany color, about 2 minutes.
c. Add ground beef, crumbling while mixing. Add taco spice mix; stir to combine and cook until beef is cooked through, about 5-7 minutes.
d. Add ground beef mixture to a large bowl. Add cheddar cheese and stir to combine.
2
Prep pico de gallo and guacamole:
a. In a small bowl, add remaining red onion (¼” dice), tomatoes and their juices (¼” dice), cilantro (rough chop stems and leaves), lime juice, and ¼ tsp salt. Toss to combine.
b. In a second small bowl, add avocado (cut in half lengthwise, remove seed, scoop out flesh). Mash with ¼ tsp salt until it reaches your desired texture.
3
Make quesadillas:
a. Optional: Brush one side of tortilla with olive oil or melted butter.
b. In a clean, large sauté pan or griddle over high heat, add tortilla. Immediately add a layer of beef filling and spread it over half of the tortilla. Fold tortilla over. Cook until golden and crispy, about 2-3 minutes. Flip and cook other side. Continue with remaining filling and tortillas.
**Oven directions: Preheat oven to 450º. Add an empty pan to oven. Brush tortilla with melted butter or olive oil. Lay on baking pan oiled side down. Spoon on filling and top with another tortilla. Brush top of quesadilla with more butter or oil. Return pan to oven and bake 8-10 minutes, flipping halfway through.
4
Serve:
a. Cut quesadillas into wedges and plate.
b. Serve romaine lettuce (chop bite-sized), mashed avocado, pico de gallo, and a dollop of Greek yogurt alongside. Dig in!
Chef's notes
Quesadillas can be made to suit just about anyone — even vegans can use their favorite brand of vegan cheese. These can easily become basic quesadillas with the veggies loaded on top, or stuffed with chicken fajita meat, mushrooms, beans — you name it.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX